Vanilla Cupcakes with a Tall Crown

For Vanilla Cupcakes with a Tall Crown, the counter starts with unsalted butter soft and pliable, granulated sugar 173g, and eggs. Portion it for 12 Cupcakes.

Count on 15 minutes of prep, 18 minutes of cooking, about 33 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 6 tablespoons unsalted butter soft and pliable (85g)
• ¾ cup granulated sugar 173g
• 1 large eggs
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon almond extract
• ½ cup whole milk 130g
• 1 ¼ cups cake flour 150g
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt

How the cooking goes

1. Heat the oven to 350°F (either convection or regular). Line a standard 12 cupcake pan (muffin tins) with cupcake liners.
2. Sieve the cake flour, baking powder, baking soda, and salt.
3. In the bowl of a electric mixer fitted with the paddle attachment (or with a hand mixer) cream butter and sugar until light and fluffy.
4. Put the egg and extracts, beating well.
5. Alternately add milk and dry ingredients, beginning and ending with dry. You often finish folding by hand.
6. Portion batter into cupcake liners. You used a medium cookie scoop to make this task easier.
7. Bake immediately in preheated oven until a cake tester or cake tester comes out with a few clinging crumbs, approximately 15-18 minutes. Be careful not to over bake or they dry out. Mine baked 18 minutes in a convection oven.
8. Remove from tins and cool until it is no longer warm on a wire rack. You pop them out with a small offset spatula to avoid burning the fingertips.
9. Frost with your favorite frosting. You used an Ateco 868 piping tip with the ermine frosting for the pictured cupcakes.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Cupcakes, open Lemon Coconut Cupcakes with a Tall Crown and Pumpkin Cupcakes With Cream Cheese Frosting for a Smooth Finish.